- 1 jar chimichurri
- 8 chicken thighs, boneless and skinless
- 1 Tbsp olive oil
You can find all the ingredients and the recipe for my chimichurri here Pre-heat a seasoned griddle pan over medium high heat
Place the chicken thighs in a large bowl and coat them in roughly 1/2 a cup (or less) of chimichurri
Pour half the olive oil into the pan then add chicken thighs in batches. My pan can fit 4 at a time. Add the other half of the olive oil if needed for the second batch
Cook the chicken thighs for 6 minutes each side or until cooked through
Serve with an extra ¼ cup of chimichurri poured over the chicken along with roast vegetables, salad or a side dish of your choice
Serving: 150g | Calories: 300kcal | Protein: 44g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 201mg | Potassium: 554mg | Vitamin A: 54IU | Calcium: 20mg | Iron: 2mg